In a mixing bowl, whip the cream until stiff peaks form. While the cake layers are cooling down, prepare the filling. Once the cakes are baked, let them cool down completely. Divide the batter evenly between the two pans and bake for about 25 minutes or until a toothpick inserted into the centre comes out clean. Add the dry ingredients to the wet mixture, alternating with the milk until well combined. In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Add the eggs, one at a time, and mix until well combined. In a mixing bowl, cream the butter and sugar together until light and fluffy. First, preheat the oven to 350☏ (180☌) and grease two 8-inch (20cm) round cake pans. To start making the cake, you'll need to prepare the sponge cake layers. To decorate the cake, you will need more whipped cream, chocolate shavings, and cherries. For the filling, you will need whipped cream, Kirschwasser, and sour cherries. To make a traditional Schwarzwälder Kirschtorte, you will need to gather some essential ingredients such as flour, sugar, cocoa powder, eggs, butter, baking powder, and salt for the sponge cake layers. Since then, the cake has become a classic dessert in many countries worldwide. It wasn't until the 1930s that the cake became popular outside of Germany, with the help of German immigrants who brought their traditional recipe to America. The origins of the Black Forest cake can be traced back to the late 16th century, when it was first made in the region of Baden-Württemberg in Germany. The cake is then decorated with more whipped cream, chocolate shavings, and cherries on top. The cake is famous for its rich chocolate sponge layers, whipped cream, and sour cherries, and of course, the cherry brandy Kirschwasser, which gives it a unique and distinct flavour. This cake is named after the Black Forest region of Germany, where it originated.
Because the kind of sour cherries, dark morello, used for making the original Kirschwasser were grown only in Black Forest.Schwarzwälder Kirschtorte, also known as Black Forest cake, is a popular German dessert that has been enjoyed for centuries. It is named after the Schwarzwälder Kirsch(wasser) which is believed to have originated in the region. Maybe it's because he is German and it is a German cake and I do not know so much about it!? But, oh well, what will I not do for love! 🙂 It turned out not so bad after all (or so he said) and at least I learned from the experience.Īnd now, 4 years (and a lot of baking cakes) later, I am more confident to share it here and just in time for Valentine's Day too! If you like an easier but equally lovely and delicious dessert, then check out my previous post on Panna Cotta for Valentine!Ī little info! The Black Forest cake is not actually named after Black Forest, the mountainous region in southwest Germany, like everyone thinks (that included me). I've been only a couple of months in Germany and Armin requested Black Forest cake for his birthday.
The first time I made this cake, I was still fairly new at baking. It is a clear fruit brandy made from sour cherries and without it, it does not really qualify as Schwarzwälder Kirschtorte. I had Black Forest cakes before in the Philippines (mostly from Goldilocks), but believe me, it's not the same! The original Black Forest cake has Kirschwasser in it.
Now, here is a classic! The Black Forest Cake or Black Forest Gateau (British) or what is known here, in Germany where it originated, " Schwarzwälder Kirschtorte" which literally means Black forest cherry torte.
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